Spring vegetable stew

I'm continuing with the stew theme this week, this time with a delicious green vegetable number, filled with spinach, fresh mint and spring freshness. This one sort of just happened. I was raiding the fridge when babysitting for my niece in an attempt to cook her something yummy for supper and the abundance of Spring veggies just couldn't be outdone. This is the perfect kitchen supper on a spring evening, quick to put together, full of flavour and perfect with some fresh crunchy bread, torn apart and warmed up in the oven or on the aga.

Ingredients:
(serves 4)

Olive oil or coconut oil
1 leek
1 white onion
2 cloves garlic
1 courgette
1 sweet potato, peeled
1 aubergine
A bag of spinach
Frozen peas
A handful of fresh mint
Salt and pepper
A litre or so of veggie stock
A good loaf of bread for serving

Begin by chopping your onion and leek finale and popping it into a large heavy based pan with some oil of choice. Cook for five until softened, then add in the garlic and courgette. Cook for another five on a medium heat, stirring often.

Next, add the stock to the pan, pop in your cubed and peeled sweet potato and cook off for a further five or so minutes until the potato begins to soften. At this point add chopped aubergine and season well with salt and pepper. Pop the bread into the oven to warm through.

You're nearly there! When all the veggies have softened (this will only be 15-20 minutes after you start cooking, told you it was a simple one!) add in the spinach and allow to wilt down, along with the fresh mint and frozen peas. Grab the bread, tear onto a big wooden board. Choose some bowls, get the spoons, turn of the heat and devour. 

Healthy, wholesome and most importantly delicious!

Lunch in 10

I thought I'd share a quick easy lunch recipie with you all. It's a favourite of mine for its simplicity yet host of delicious flavours. Nothing is lost despite it being a speedy creation!! And even better the ingredients are mostly store cupboard babies making it cheap and convenient too!

Pasta with pan fried mushrooms, spring onions, sundried tomatoes and thyme:

Ingredients (serves 2)-

12 mushrooms roughly chopped

3 thinly sliced spring onions

A handful of sundried tomatoes roughly chopped

A large pinch of dried thyme

3 tablespoons of natural yoghurt

Salt, pepper and olive oil to serve 

Begin by popping a pan of water on to boil and add two cups of pasta of your choice, I tend to go for fusilli.

Chop the veggies while you heat a couple of tablespoons of olive oil in a frying pan. Once the oil is hot add the mushrooms and spring onions and cook on a high heat, stirring occasionally. Add a knob of butter for perfectly crispy mushrooms and a clove of chopped garlic for flavour is also an option. Once cooked, turn off the heat, add in the chopped sundried tomatoes and season well. Add the thyme to the mix. The residue heat in the pan will be enough to draw out the flavour of these ingredients without over cooking.

Test the pasta, drain and mix with the sauce- I tend to do this is the frying pan to soak up the flavoured oil.

Finally, add the yogurt for a delicious creamy, almost pesto like sauce, taste and season if necessary. Serve, devour and enjoy! The perfect quick and easy lunchtime dish.